Potato-Parsnip Latkes

Name: Potato-Parsnip Latkes
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 52
Cuisine: Jewish
Ingredients: 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 1 egg, lightly beaten; 2 Tbsps flour; 3 Tbsps chopped fresh dill, divided; 2 green onions, thinly sliced; 0 teaspoons ground black pepper; 227 grams russet or Idaho potatoes, peeled; 59 milliliters oil; 227 grams parsnips, peeled; 1 teaspoons salt

Potato-Parsnip Latkes might be just the side dish you are searching for. This recipe serves 52. Watching your figure? This vegetarian recipe has 27 calories, 0g of protein, and 2g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, egg, parsnips, and a few other things to make it today. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes approximately 52 minutes. It is perfect for Hanukkah.

Instructions

Grate potatoes and parsnips using large holes of box grater; place on center of large clean kitchen towel. Bring up ends of towel and twist together to form a pouch. Holding pouch over sink, squeeze out excess moisture from vegetables.

Ingredients you will need

Vegetable

Parsnip

Potato

Equipment you will use

Kitchen Towels

Box Grater

Place vegetable mixture in large bowl.

Ingredients you will need

Vegetable

Equipment you will use

Bowl

Add onions, egg, flour, 2 Tbsp. of the dill weed, the salt and pepper; mix well.

Ingredients you will need

Salt And Pepper

Dill

Onion

All Purpose Flour

Egg

Heat oil in medium nonstick skillet on medium-high heat. For each latke, carefully spoon 1 tablespoonful of the vegetable mixture into skillet, cooking two to three latkes at a time. Immediately spread each mound into thin circle with back of spoon. Cook 3 to 4 min. on each side or until golden brown on both sides.

Ingredients you will need

Vegetable

Spread